Place Pork in a large pot and cover with Liquid. Bring to a boil, then reduce heat and simmer for 2 hours, or until the pork is very tender.
Remove the pork from the pot and let it cool slightly. Shred the pork finely, discarding any bones or excess fat.
Return the shredded pork to the pot with about 2 cups of the cooking liquid. Bring to a simmer.
Gradually whisk in the Grain, stirring constantly to prevent lumps. Continue to simmer for 20-25 minutes, or until the mixture is thick and porridge-like.
Stir in the Seasoning. Taste and adjust seasoning as needed.
Pour the mixture into a loaf pan lined with parchment paper. Refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
Cut the scrapple into 1/2-inch thick slices. Heat Fat in a skillet over medium heat. Fry the scrapple slices for 3-4 minutes per side, or until golden brown and crispy.
